14 fl oz sweetened condensed milk, (1 can)
Place the can on its side in a large pot. Fill pot with room-temperature water, making sure water level is at least 2 inches above can. Remember, it’s vital the can remain fully submerged during the entirety of simmering to prevent it from warping and splitting, which can result in injuries.
Set pot over high heat and bring to a simmer. Reduce heat and simmer for 2 hours for light, golden caramel, and up to 3 hours for dark, robust caramel; check pot every 30 minutes to ensure water level stays above can, adding boiling water as necessary to keep can under 2 inches of water.
Using a pair of tongs, remove can from water and set on wire rack to cool to room temperature. Do not attempt to open can while still hot; this can cause pressurized hot caramel to spray dangerously.
Unopened cans of dulce de leche can be stored at room temperature for up to 3 months. To use dulce de leche, open can when completely cool and scoop out; reheat in a double boiler to soften dulce de leche to spreadable or drizzle-able consistency. Dulce de leche can be transferred to an airtight container and refrigerated for up to 3 weeks.
Sugar: 48g
:
Calcium: 253mg
Calories: 286kcal
Carbohydrates: 48g
Cholesterol: 30mg
Fat: 8g
Iron: 1mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 1g
Potassium: 331mg
Protein: 7g
Saturated Fat: 5g
Sodium: 113mg
Vitamin A: 238IU
Vitamin C: 2mg
